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Crispy on the outside and fluffy in the center, these air fryer falafel offer all the classic street food satisfaction with hardly any oil at all. I love making a big batch on Sundays so lunches or dinners come together in minutes. Whether stuffed into warm pita or grabbed as a snack, these wholesome falafels are a light and hearty take on Mediterranean flavor.
I first turned to these falafel when my kids started asking for their favorite takeout at home. I could not believe how using an air fryer kept them just as indulgent but so much lighter and way less messy.
Ingredients
- Dried chickpeas: They give essential bite and hold the mixture together Choose bright whole beans from a new batch for best hydration
- Garlic cloves: Add deep savory flavor and gentle heat Select plump smooth cloves for freshness
- Small onion: Lends delicate sweetness and keeps your mix moist Ensure your onion is firm and blemish free
- Parsley leaves: Provide herby brightness and vibrant color Look for lush green leaves without wilting
- Cilantro leaves: Bring signature Mediterranean fragrance and freshness Go for bright clean bunches with tender stems
- Ground coriander: Delivers earthy warmth that complements chickpeas Use recently ground for punchy flavor
- Ground cumin: Gives hearty undertones and authenticity to falafel Opt for an aromatic and fresh batch
- Sea salt: Binds flavors and lifts all the spices Choose fine salt for easy mixing
- Black pepper: Offers subtle heat and depth Use fresh cracked for a noticeable lift
- Red pepper flakes or cayenne pepper: Infuses a bit of spicy zing Adjust to your taste and start with a little
- Baking powder: Lightens the final falafel for a fluffy interior Optional but helpful if you want an airy result
- Cooking spray: Makes the outside golden and crisp without deep frying Select an oil spray with neutral flavor
Step-by-Step Instructions
- Soak the Chickpeas:
- Place dried chickpeas in a large bowl and completely cover with water allowing extra for them to expand Let them soak for eighteen to twenty four hours until they are plump with no crunch left Drain and gently pat dry so your mixture is not watery
- Prepare the Falafel Mixture:
- Add soaked chickpeas garlic onion parsley cilantro coriander cumin salt pepper and your preferred chili to a food processor If you have a small processor work in batches Pulse for twenty seconds scrape the sides and pulse again until the mixture is well combined but still slightly grainy
- Chill the Mixture:
- Let the blended mixture rest in your bowl in the fridge for at least forty five to sixty minutes This chilling helps firm up the mix so shaping is easy and the flavors have time to mingle
- Shape the Falafel:
- Using a scoop or your hands form the chilled mix into balls about the size of a walnut You can also press lightly into small patties if you like Both shapes work well in the air fryer
- Prep and Air Fry:
- Spray each shaped falafel lightly with cooking spray and mist your air fryer basket too Heat your air fryer to three hundred seventy five degrees Fahrenheit Arrange falafel in a single layer leaving space between them Cook for fifteen minutes flipping halfway through Falafel should be golden crisp outside and soft within
- Serve:
- Enjoy your falafel hot out of the fryer Load them into pita with tahini lettuce tomato and cucumber or pile onto salads for a burst of color and flavor
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Fresh parsley is my favorite for this recipe It gives every bite a bright taste and a lovely green speckle When my family comes over there are never any leftovers—everyone wants seconds wrapped in warm pita
How to Store Falafel
Once the falafel cool store them in an airtight container in the fridge for up to four days I love reheating them for just a few minutes in the air fryer to bring back crispiness For longer storage freeze uncooked falafel balls on a tray then transfer to a freezer bag They keep for a month and can go straight from freezer to fryer
Ingredient Swaps
Skip cilantro if anyone in the house is not a fan and just use more parsley For extra hold add a spoonful of chickpea flour if your mix seems crumbly If you like more heat toss in extra black pepper or chili powder Adjust the herbs to what you have on hand
Serving Suggestions
Falafel is delicious in pita with crisp veggies and a drizzle of tahini For a fresher approach add to a big salad or wrap them in lettuce leaves for something lighter Crumble leftover falafel onto a grain bowl for a protein boost
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Falafel in Food Culture
Falafel is a beloved street food from Egypt to Israel and has become a comfort staple across the Middle East Traditionally deep fried it is often the centerpiece of vegetarian meals The air fryer approach offers all the same satisfaction with much less oil
Frequently Asked Questions About Recipes
- → Why must I use dried chickpeas instead of canned?
Dried chickpeas help the mix stick and hold its shape. Canned ones are just too wet and you'll end up with mushy, falling-apart balls.
- → How do I get falafel crisp in the air fryer?
Give both the basket and falafel a light oil spray, make sure they aren't crowded, and cook at 375°F. Flip 'em halfway for even crunch all over.
- → Can I bake falafel instead of air frying?
Totally, just squish into little patties first. Bake for 25-30 minutes at 375°F, flip once, and add an oil mist if you want extra crunch.
- → What herbs are best for falafel?
Parsley and cilantro keep things green and fresh. Mix in some mint if you want to shake things up, and adjust amounts as you like.
- → How should I serve falafel?
Stuff them into pita with veggies and tahini, pile on grain bowls, or use as a protein boost on salad. They taste best when hot and fresh.
- → Can I freeze uncooked falafel?
Yep! Shape them, freeze on a sheet tray, then stash in a container or bag for a month. Bake or air fry straight from the freezer and just tack on a few more minutes.